Eggless Sourdough Waffles
Use up extra sourdough discard with this easy recipe for Eggless Sourdough Waffles! This homemade eggless waffle recipe goes well with fruit, maple syrup, and more!
Equipment
- Digital Food Scale
- Mixing Bowl
- Whisk
- Waffle Iron
Ingredients
Waffles
- 284 grams all purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 226 grams salted butter (melted)
- 1 ½ cups milk
- 113 grams sourdough discard
- 1 teaspoon vanilla extract
Toppings
- salted butter
- maple syrup
- strawberries (or other fresh fruit)
Instructions
- In a large bowl, add the flour, cane sugar, baking powder, sea salt, and cinnamon and whisk together.
- Add the milk and sourdough discard into a small bowl and mix together. Add in the melted butter, milk mixture, and vanilla extract. Whisk together to combine until you have a smooth batter and no lumps.
- Allow waffle iron to get warm, I cooked these on setting 4 on my waffle maker. But, medium on any iron will do! Measure ½ cup of batter into the waffle iron as I only let these fill the middle portion of my iron (if you have a smaller iron, may have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve with butter, maple syrup, or whipped cream and fresh fruit.
- Store extra waffles in the fridge for up to 3 days, or freeze for up to 3 months.
Video
Notes
Tips
- You can melt the butter over the stovetop or in the microwave, however you prefer.
- You can use your sourdough discard directly from the fridge.
- I like to mix in the sourdough discard with the milk first as this helps to combine it completely in the batter.
- If you want a heartier waffle, you can use whole wheat flour in place of all purpose flour.
- I use a half cup for measuring the batter into the middle of the waffle iron. If you want larger waffles, you can use more and fill the whole iron.
- Store extra waffles in the fridge or in the freezer. You can re-heat in your toaster oven, air fryer, or toaster.
- Vegan: Use vegan butter (I recommend Miyoko's) and dairy free milk (I like coconut, but others work too!).
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 373kcalCarbohydrates: 33gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 451mgPotassium: 115mgFiber: 1gSugar: 5gVitamin A: 780IUVitamin C: 0.01mgCalcium: 129mgIron: 2mg
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